Girl Scout Cookie Thin Mint Cupcakes

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If you have fond childhood memories being a Girl Scout or Girl Guide …or just eating the cookies… then you’ll LOVE our Thin Mint Cupcakes!

These Thin Mint Cupcakes are a bit of nostalgia in every bite, and a delicious way to enjoy Thin Mint Girl Scout Cookies!

Everyone's favorite Girl Scout cookie...in a cupcake! Thin Mint Cupcakes are a bite of nostalgia, and full of rich chocolate and mint flavor.

Here’s the lowdown: a decadent and rich cupcake, filled with bits of melted Thin Mint cookies, and topped with an almond-flavoured frosting that perfectly balances the mint flavor.

These Thin Mint Cupcakes are perfect for the Girl Scout cookie lover!

If it’s not cookie season, mint chocolate chips could be used and you’ll still have a delicious Chocolate Mint Cupcake.

 

Everyone's favorite Girl Scout cookie...in a cupcake! Thin Mint Cupcakes are a bite of nostalgia, and full of rich chocolate and mint flavor.

Thin Mint Cupcakes Ingredients

  • 1/2 cup unsweetened  cocoa powder
  • 3/4 cup  all-purpose flour
  • 1/2 teaspoon baking soda
  • 3/4 teaspoon baking powder
  • 1/4 teaspoon salt
  • 2 large eggs, room temperature
  • 1/2 cup  granulated sugar
  • 1/2 cup  light brown sugar
  • 1/3 cup  vegetable oil
  • 2 teaspoons vanilla extract
  • 1/2 cup  buttermilk
  • 1 (8 ounce) package reduced-fat cream cheese, softened
  • 1/2 cup white sugar
  • 1 teaspoon vanilla extract
  • 1/2 teaspoon almond extract
  • 2 cups heavy cream

TIP: If you don’t have buttermilk as this recipe calls for, you may sub whole milk (no need to sour it with vinegar or lemon juice). If you buy a good quality buttermilk, or buttermilk culture, you will never run out of buttermilk as you can keep adding fresh milk to the jar and allowing the cultures to turn it into buttermilk naturally. It’s worth the initial upfront investment.

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How to Make Thin Mint Cupcakes

Preheat the oven to 350F degrees.

In a large bowl, mix the cocoa powder, flour, baking soda, baking powder, and salt together until thoroughly combined

Set aside.

In a medium bowl, whisk the eggs, sugar, brown sugar, oil, and vanilla together until completely smooth.

 

Thin Mint Cupcakes in progress

Pour half of the wet ingredients into the dry ingredients

Next add half of the buttermilk

Gently stir – about 5 stirs

Repeat with the remaining wet ingredients and buttermilk

Add 8 crumbled Thin Mint cookies to the mix and fold in

Stir until just combined. The batter won’t be very thick

Thin Mint Cupcakes - batter

Pour the batter into the liners – fill only 3/4 full

Bake in batches for 18-19 minutes, or until a toothpick inserted in the center comes out clean

Allow to cool completely before frosting

Combine the cream cheese, sugar, vanilla extract and almond extract in a large mixing bowl or the bowl of a stand mixer. Fit the mixer with the whisk attachment and mix on medium speed until smooth. While the mixture is still whipping, slowly pour in the heavy cream. Stop and scrape the bottom of the bowl a couple of times while you continue whipping until the cream can hold a stiff peak.

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Everyone's favorite Girl Scout cookie...in a cupcake! Thin Mint Cupcakes are a bite of nostalgia, and full of rich chocolate and mint flavor.

Grab your free printable recipe for these Thin Mint Cupcakes:

Girl Scout Cookie Thin Mint Cupcakes

Ingredients

  • 1/2 cup unsweetened cocoa powder
  • 3/4 cup all-purpose flour
  • 1/2 teaspoon baking soda
  • 3/4 teaspoon baking powder
  • 1/4 teaspoon salt
  • 2 large eggs, room temperature
  • 1/2 cup granulated sugar
  • 1/2 cup light brown sugar
  • 1/3 cup vegetable oil
  • 2 teaspoons vanilla extract
  • 1/2 cup buttermilk
  • 1 (8 ounce) package reduced-fat cream cheese, softened
  • 1/2 cup white sugar
  • 1 teaspoon vanilla extract
  • 1/2 teaspoon almond extract
  • 2 cups heavy cream

Instructions

  1. Preheat the oven to 350F degrees.
  2. In a large bowl, mix the cocoa powder, flour, baking soda, baking powder, and salt together until thoroughly combined
  3. Set aside.
  4. In a medium bowl, whisk the eggs, sugar, brown sugar, oil, and vanilla together until completely smooth.
  5. Pour half of the wet ingredients into the dry ingredients
  6. Next add half of the buttermilk
  7. Gently stir - about 5 stirs
  8. Repeat with the remaining wet ingredients and buttermilk
  9. Add 8 crumbled Thin Mint cookies to the mix and fold in
  10. Stir until just combined. The batter won't be very thick
  11. Pour the batter into the liners - fill only 3/4 full
  12. Bake in batches for 18-19 minutes, or until a toothpick inserted in the center comes out clean
  13. Allow to cool completely before frosting
  14. Combine the cream cheese, sugar, vanilla extract and almond extract in a large mixing bowl or the bowl of a stand mixer. Fit the mixer with the whisk attachment and mix on medium speed until smooth. While the mixture is still whipping, slowly pour in the heavy cream. Stop and scrape the bottom of the bowl a couple of times while you continue whipping until the cream can hold a stiff peak.
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What are your favorite types of cookies? Do you have special treats from your childhood that just bring back fond, nostalgic memories whenever you bite into them?

For more delicious cupcake recipes, check out our Easy Unicorn Cupcake recipe or our collection of Adorable Easter Cupcakes.

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Everyone's favorite Girl Scout cookie...in a cupcake! Thin Mint Cupcakes are a bite of nostalgia, and full of rich chocolate and mint flavor.

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9 Comments

  1. These look so good! My family would love these! Pinning!
    Also, I love the name of your blog! So happy you came over to VMG206 Brag About It and I hope you will come share again with us!
    ~Laurie

  2. I’ve never had thin mints before as we don’t get them in the UK, these look so good. I adore chocolate and mint together. Thanks for linking up to Sweet and Savoury Sunday, stop by and link up again. Have a great day!!

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